Tuesday, December 25, 2007

Roasted Brussel Sprout with Balsamic Vinegar

Idea came from The Barefoot Contessa Cookbook, the balsamic vinegar glaze was originated from 28cooks.blogspot. This is kept very simple.

16 oz brussel sprouts
4 tbsp olive oil
salt/pepper to taste
4 tbsp balsamic vinegar

Preheat oven to 425. Sprinkle some vinegar and oil over brussel sprouts, season with salt and pepper and spread out on a greased cookie sheet. Roaste 25-30 minutes until tender. Then, saute the brussel sprouts in remaining olive oil over medium-high heat, add balsamic vinegar and cook another 3 minutes.
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